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blueberry pie bars with lemon sugar

I’d describe these as a very rich, very decadent, yet very portable cobbler.  Not so much a pie bar.  But delish.  Next time I’m going to try 3/4 recipe in the same size pan, I think they’ll be a little more manageable that way.  (I’m getting pretty good with those fractions on the fly!) 

Score – 9.0

24 servings (Calorie estimate: 320/bar)

adapted from The Pastry Queen

Crust and Topping

3 cups all-purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes

zest of two lemons

Blueberry Filling

4 large eggs

2 cups sugar

1 cup sour cream

3/4 cup all-purpose flour

pinch of salt

2  (16-ounce) packages frozen blueberries, defrosted and drained

(You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries)

Preparation crust and topping

Preheat the oven to 350 degrees F.  Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside.  Zest two lemons.  Measure out the sugar onto a clean work surface.  Rub the lemon zest into the sugar with a bench scraper or the back of a spoon.  Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment.  Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping.  Press the remaining mixture into the bottom of the pan.  Bake the crust for 12 to 15 minutes until it is golden brown.  Let cool for 10 minutes while you make the filling.

Preparation filling

Whisk the eggs in a large bowl.  Add the sugar, sour cream, flour and salt.  Gently fold in the berries.  Spoon the mixture evenly over the crust.  You may have to distribute the berries evenly around.

Sprinkle the reserved crust mixture evenly over the filling.  Bake for 45 to 55 minutes until the top is lightly browned.  Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid.  Place the frozen berries on a plate in the refrigerator overnight.  They’re defrosted and ready for bar baking!

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2 Responses to “blueberry pie bars with lemon sugar”


  1. 1 Tia @ ButtercreamBarbie September 9, 2010 at 1:37 am

    sour cream blueberry pies are the best, so these bars are definitely up my alley.


  1. 1 peach cobbler « Two Tiny Kitchens Trackback on June 21, 2010 at 9:52 am

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